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Leftover Chicken Low-Carb Asian Chopped Salad

Leftover Chicken Low-Carb Asian Chopped Salad
  • Category


  • Cusine



3 T rice vinegar

1 T soy sauce

1 T  sweetener of your choice

1 tsp. grated ginger root

1 T sesame oil

1/4 cup vegetable oil

2 cups chopped leftover chicken

3 cups chopped romaine or iceberg lettuce

6-8 small sweet peppers, sliced

1/2 cup sugar snap peas, cut on diagonal into fourths

1/2 cup chopped cilantro

2 T toasted sesame seed

1/3 cup coarsely chopped cashews


Mix together the rice vinegar, soy sauce, sweetener of your choice, and ginger root, and then whisk in the sesame oil and vegetable oil to make the dressing. Chop the chicken and place in Ziploc bag with about 3 T of the dressing mixture to marinate while you cut up the veggiesCut peppers into rings and slice sugar snap peas. Chop cilantro, if using. Tear apart the lettuce with your hands and wash and spin dry in salad spinner In large bowl, combine lettuce, peppers, snow peas, and cilantro and toss with dressing. Divide the lettuce mixture among 2 plates or salad bowls. Arrange chicken over salad and sprinkle with sesame seeds and cashews.